Coconut Cream Cheesecake

Creamy, rich and delicious this Coconut Cream Cheesecake takes the traditional pie and gives it a fun twist!

Who loves cheesecake raise your hand! *RAISES HAND HIGH WHILE JUMPING UP AND DOWN* Surprisingly my husband Mr. Non Sweets Lover actually will eat cheesecake all day every day if he could. This is the one dessert that has had his heart since he was younger.

Now I love myself a good cheesecake, I do. But I’m still going to always and unequivocally be the regular cake girl. But sneak me in a piece of cheesecake now and again,and you’ve got yourself one happy sweets loving lady who likes to switch it up! Especially when it’s this Coconut Cream Cheesecake!

I think that when people think of making cheesecakes they think that its hard. Well in all reality it’s not. Not at all! Everything pretty much whips up on one bowl and you’re set to go. The downfall sometimes is the wait time for letting the deliciousness set up! Ugh…why!!! But in the end it’s all worth it I promise.

If you’re the super sweet cheesecake lover, then I apologize, this cheesecake is not for you. This Coconut Cream Cheesecake has a delicious richness about it. The crust gives the bite of sweetness that everyone loves and the coconut flavor totally just makes this!

Now I prefer that this cheesecake is let sit overnight since it’s super creamy. But if you don’t have all that time to wait, or you’re super impatient like I’m known to be, 4-8 hours will do just fine if you’re in a pinch and just can’t seem to wait around a moment longer!

What I love about this Coconut Cream Cheesecake is that it has coconut right inside, in the crust AND on top! I mean there is no shortness of coconut here my friends. I promise you though that it is not at all overwhelming and the coconut is merely subtle yet tasty!

So if you’re looking to switch up your dessert routine with a fun spin on a classic dish then this Coconut Cream Cheesecake is sure to win over the family, friends or guests! Super simple to whip up, rich, delicious and hearty!

Coconut Cream Cheesecake

2017-01-25 14:29:18

Giving the traditional pie a spin making it into a creamy and delicious coconut flavored cheesecake.

Hi Rachel, I’m sorry this wasn’t sweet enough to your liking. Some people prefer a more sweet cheesecake while others prefer a less. I’ve had a lot of compliments on this recipe in the past about flavor so I apologize that this wasn’t the recipe for you.

Made this for my Mom’s birthday. I processed the coconut for both the crust & cheesecake because for some crazy reason I don’t like coconut shreds – must be a texture thing. Otherwise I followed the recipe exactly. It was a huge hit! Thank you so much for the recipe Alli. Not too sweet & not too coconutty. Perfect!

This cake is calling my name. Can you clear something up for me? It has to do with Cara’s question on coconut milk. As I understand it there two kinds of coconut milk. One used in baking and one used in drinks. Never having used either, how do you know you’ve got the right milk? Is there something tn the labeling that let’s me know I have the right one? Coconut milk right now is not something familiar in my pantry. Would hate to ruin this wonderful recipe. Thank you for your help. And thank you for this recipe. B.Karr

Barbara, sorry for such a late reply. This is coconut milk you find in the asian section in your grocery store. It comes in a can, I don’t drink so I wouldn’t know the difference between the ones you put in your drinks.

I made this cheesecake last week and it was such a hit that I’m making two more today for friends. My husband said (and made it Facebook official 😀) that this is hands down the best dessert he’s ever had! Thank you so much for sharing this recipe!